White Bolognese
White bolognese is a rich, creamy meat sauce made with beef, pork, bacon, herbs, parmesan, and cream tossed with pasta.
Servings: 8 servings
Equipment
- 1 large, deep pot or Dutch oven
- 1 pot for cooking the pasta
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 1 cup chopped thick-cut bacon or pancetta
- 1 cup diced onion about half a large onion
- 1 cup diced carrots about 2 large carrots
- 1 cup diced celery about 3 medium ribs
- 2 tablespoons minced garlic about 6 cloves
- 1 ½ cups dry white wine
- 2 cups chicken broth
- 1 ½ teaspoons salt
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- ¼ teaspoon dried sage
- 1 cup heavy cream
- ½ cup shredded Parmesan
- 16 ounces uncooked pappardelle or tagliatelle pasta
Instructions
- Heat a large Dutch oven over medium-high heat, then add 1 pound ground beef and 1 pound ground pork. Break apart the meat and cook until most of the pink is gone, about 5 minutes. Remove from the pot and reserve on the side.
- Add 1 cup chopped thick-cut bacon and cook for 3-4 minutes, until it is rendered and crispy. Remove to the side and reserve with the beef and pork. Drain off all of the fat except for 2 tablespoons.
- Add 1 cup diced onion, 1 cup diced carrots, 1 cup diced celery, and 2 tablespoons minced garlic and cook over medium heat for 5-6 minutes, until the onion is translucent.
- Add 1 ½ cups dry white wine, 1 teaspoon dried rosemary, ½ teaspoon dried thyme, ¼ teaspoon dried sage, 1 ½ teaspoons salt, and ½ teaspoon ground black pepper. Stir everything together, scraping the bottom of the pan to get all the browned bits. Simmer for 10 minutes, until the wine is mostly reduced and the alcohol has been cooked out.
- Add 2 cups chicken broth and the pork, beef, and bacon back to the pot, then bring it back to a simmer for 10 minutes.
- Meanwhile, cook 16 ounces uncooked pappardelle or tagliatelle pasta according to the directions on the package. Once cooked, drain the water, being sure to reserve at least 1 cup of the water before draining it.
- Stir in 1 cup heavy cream and ½ cup shredded Parmesan into the meat mixture, then simmer for 4-5 minutes until thickened. Add the cooked pasta, garnish with fresh sage or rosemary, if desired, and serve immediately.
Notes
Storage Instructions
- Fridge: Store leftovers in an airtight container for up to 7 days. Add a splash of pasta water when reheating to loosen the sauce.
- Freezer: Freeze the cooled sauce in a freezer-safe container for up to 3 months. Thaw, then reheat gently on the stove. Add pasta water as needed.
- Make Ahead: Make the sauce 1-2 days ahead for even more flavor. Reheat on the stove, add a splash of pasta water, then toss with freshly cooked pasta.
Nutrition
Calories: 776kcal | Carbohydrates: 48g | Protein: 37g | Fat: 45g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.4g | Cholesterol: 184mg | Sodium: 1064mg | Potassium: 742mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3271IU | Vitamin C: 4mg | Calcium: 157mg | Iron: 3mg
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